Pansy's Kitchen

Pansy’s Southern Shrimp and Grits

Pansy’s Southern Shrimp and Grits

Pansy’s Southern Shrimp and Grits combines tender, seasoned shrimp with rich, creamy cheese grits for a comforting Southern meal full of flavor. Finished with garlic, butter, a touch of Cajun seasoning, this dish is perfect for breakfast, brunch, dinner, or anytime you’re craving a Southern favorite.

Ingredients

For the Creamy Grits

  • 1 cup stone-ground or old-fashioned grits
  • 2 cups chicken broth
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 cup sharp cheddar cheese, freshly shredded
  • ¼ cup heavy cream
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

For the Shrimp

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • ½ red bell pepper, finely chopped
  • ½ yellow bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt, to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, thinly sliced
  • Lemon wedges, for serving

Directions

  1. Bring the chicken broth and whole milk to a gentle boil in a medium saucepan. Slowly whisk in the grits.
  2. Reduce the heat to low and cook according to the package directions, stirring frequently so the grits do not stick or become lumpy.
  3. Once the grits are tender and creamy, stir in the butter, cheddar cheese, heavy cream, salt, and black pepper. Keep warm over very low heat while preparing the shrimp. If the grits become too thick, stir in a small splash of milk.
  4. Pat the shrimp dry with paper towels. Season them with Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and a small amount of salt.
  5. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  6. Add the chopped red and yellow bell peppers and cook for about 2–3 minutes, until they begin to soften while still keeping some of their beautiful color.
  7. Add the minced garlic and cook for about 30 seconds, stirring constantly.
  8. Add the seasoned shrimp to the skillet in a single layer. Cook for about 2–3 minutes on each side, or until the shrimp are pink, opaque, and cooked through.
  9. Reduce the heat to low. Add the remaining tablespoon of butter and fresh lemon juice. Gently toss the shrimp and peppers in the buttery pan sauce.
  10. Spoon the warm creamy cheese grits into bowls and top with the seasoned shrimp, colorful peppers, and some of the garlic-butter sauce from the skillet.
  11. Garnish with chopped parsley and sliced green onions. Serve immediately with lemon wedges on the side.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: About 45 minutes
  • Servings: 4–6

Pansy’s Tips

For extra-creamy grits, cook them slowly and stir them frequently. Freshly shredded cheddar melts more smoothly than pre-shredded cheese and gives the grits a rich, creamy texture.

Pat the shrimp dry before seasoning them. This helps them develop better color in the skillet instead of steaming. Shrimp cook quickly, so remove the skillet from high heat as soon as they turn pink and opaque to keep them tender and juicy.

The red and yellow bell peppers add a beautiful pop of color along with a little sweetness and crunch. Don’t overcook them—you want some of that bright color to remain when the dish is served.

If your grits become too thick while you’re finishing the shrimp, stir in a splash of warm milk until they return to the creamy consistency you like. Finish each bowl with a little of the garlic-butter pan sauce, fresh parsley, green onions, and a squeeze of lemon.

Serving & Storage

Serve Pansy’s Southern Shrimp and Grits immediately while the grits are warm and creamy. This dish is delicious on its own or served with Southern buttermilk biscuits, collard greens, or a fresh garden salad.

Store leftover shrimp and grits in separate airtight containers in the refrigerator for up to 3 days. Reheat the grits gently on the stove top or in the microwave, adding a splash of milk or broth to restore their creamy texture. Reheat the shrimp only until warm to avoid making them tough.